Crustless potato quiche

This is quiche a great option for a Sunday brunch that you can prepare in advance and warm just before serving. Complement with a side of baked beans and the sausage of your choice for a complete meal. We made this quiche with potatoes, red bell peppers and zucchini, but you can use whatever leftover vegetables you have at home and ensure that nothing goes to waist in your kitchen.

Ingredients:

• 8 eggs
• 1/2 package of cream cheese 4oz (113 g)
• 1/4 whole milk
• 2 tbsp. unsalted butter, melted. Plus additional butter to grease the baking pan
• 2 medium size potatoes, diced
• 1 large red bell pepper, diced or julianned
• 2 large zucchini, diced or julianned
• 1 small onion, diced
• 2 garlic cloves, finely chopped
• paprika, salt and pepper
• olive oil

Preparation:

Dice the potatoes. In a pot add the potatoes and a tablespoon of salt, cover with water; cook at high heat until the potatoes are tender. Strain, let them cool and reserve.

In a skillet at medium heat, fry the garlic, onion, red bell pepper and zucchini with 2 tsp. of olive oil, season with a pinch of paprika, salt and pepper to taste. Stir and fry for about 5 to 10 minutes or until the zucchini changes its colour. Let it cool and reserve.

Preheat oven at 350°F (175°C).

In a large bowl mix the cream cheese, milk, eggs, butter, 1 teaspoon of salt, a pinch of pepper and a pinch of paprika, whisk until frothy.

Lightly grease a baking pan with butter or spray some cooking oil. Place in the baking pan the potatoes and the red bell peppers and zucchini mixture. Pour the eggs and cream cheese mixture.

Bake for 35 minutes. Enjoy!